Whether you’re observing Lent or simply wanting to eat an incredibly healthy meal, the daily imports of fresh Hawaiian fish at Masraff’s in Uptown never disappoint! We popped in tonight intending to eat a couple of appetizers and be done but were intrigued by a dish on tonight’s menu — the roasted Onaga fish, a long-tailed snapper flown in fresh from Hawaii.
My hubby is on a low-carb diet, so he immediately said yes. I had my eyes on an appetizer of foie gras for my main course, but I was intrigued by the Onaga. After all, it was served with a delicate side of diced butternut squash, roasted brussels sprouts and applewood-smoked bacon with a red velvet balsamic emulsion. I decided the foie gras could wait for another night, and I had no regrets!
The dish was over the top! The fish was snow white, flaky and oh so fresh. The tiny cubes of rich butternut squash with diced bacon were perfectly balanced by the red velvet balsamic sauce. I’m guessing that beautiful balsamic reduction got it’s deep crimson color from some farm fresh beets.
We paired the dish with a lovely Burgundian Pinot Noir – a Nicolas Rossignol ’09 Pernand-Vergelesses Premier Cru Fichots.
So much for a quick dinner of appetizers! This meal truly was wonderful.
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